In­done­sian chicken skew­ers & spicy co­conut salad

serves 4| prep & cook­ing 45 mins - - THIS MONTH -

12⁄ small red onion, coarsely chopped 4 gar­lic cloves, coarsely chopped 2 fresh long red chill­ies, coarsely chopped 4cm piece fresh ginger, peeled, sliced 1 tsp raw sugar 1 12⁄ tbs grape­seed oil 1 stem lemon­grass, pale sec­tion only, finely chopped 1 lime, rind finely grated, juiced 1 tbs ke­cap ma­nis, plus ex­tra, to serve 800g chicken thigh fil­lets, trimmed, cut into 3cm pieces 35g ( 13⁄ cup) des­ic­cated co­conut 2 tbs wa­ter 300g green beans, trimmed, halved di­ag­o­nally 12⁄ (about 800g) wom­bok (Chi­nese cab­bage), thickly sliced 200g bean sprouts, trimmed Lime halves, ex­tra, to serve 1 Place the onion, gar­lic, chilli, ginger, sugar and 1 tbs grape­seed oil in a food pro­ces­sor and process un­til smooth. Sea­son. Trans­fer two-thirds of the chilli mix­ture to a bowl and re­serve. Set aside. 2 Add lemon­grass, lime rind, juice and ke­cap ma­nis to re­main­ing chilli mix­ture. Process un­til smooth. Trans­fer to a bowl and add chicken. Toss to coat. Thread chicken onto 8 pre-soaked bam­boo skew­ers. 3 Heat a non-stick fry­ing pan over medium-low heat. Add re­served chilli mix­ture. Cook, stir­ring, for 2 min­utes or un­til aro­matic. Add co­conut. Cook, stir­ring, for 2 min­utes or un­til aro­matic. Add wa­ter. Cook, stir­ring, for 3 min­utes or un­til thick. Trans­fer to a bowl. 4 Pre­heat a bar­be­cue or char­grill pan on medium-high. Driz­zle chicken with re­main­ing oil. Cook, turn­ing, for 10 min­utes or un­til cooked through. 5 Mean­while, bring a large saucepan of salted wa­ter to the boil. Cook beans for 2 min­utes. Add wom­bok and sprouts. Cook for 1 minute or un­til ten­der crisp. Re­fresh un­der cold run­ning wa­ter. Drain well. 6 Add veg­eta­bles to chilli mix­ture. Toss to com­bine. Serve with skew­ers, lime halves and ex­tra ke­cap ma­nis. PER SERVE 39g pro­tein 22g fat (9g sat­u­rated fat) 8g carb 9g di­etary fi­bre 403 cals (1683kj)

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